Name: Pine nut pesto pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 tbsp light cream, to taste; Finely shredded parmesan cheese; 500g fettuccine or spaghetti; 1 cup frozen peas; 125g (1 cup) raw pine nuts; 2 large cloves garlic, chopped; 4 tbsp olive oil; 25g (1 cup) firmly packed mint or basil leaves; 1 tsp rock salt, and freshly ground pepper

5 mins prep time

10 mins cook time

Serves 6 people

20g NUTS PER SERVE

Ingredients

1 tbsp light cream, to taste
Finely shredded parmesan cheese
500g fettuccine or spaghetti

Pine nut pea pesto

1 cup frozen peas
125g (1 cup) raw pine nuts
2 large cloves garlic, chopped
4 tbsp olive oil
25g (1 cup) firmly packed mint or basil leaves
1 tsp rock salt, and freshly ground pepper

Method

Cook pasta in plenty of boiling water until al dente and drain.
Pour boiling water over peas to thaw. Drain, place with pine nuts and garlic in food processor and blend coarsely. Scrape down the sides of the bowl.
Add oil, choice of herbs and salt. Blend again to a medium thick paste. Season well with pepper.
Spoon into saucepan with pasta. Using 2 spoons, toss over medium heat, adding cream, until heated through.
Serve with parmesan cheese.

Tips

Accompany this dish with crisply cooked vegetables, such as broccoli, trimmed whole green beans, or asparagus.

Nutrients per serve
Energy	2282 kj
Protein	16 g
Fat	30 g
Saturated fat	4 g
Carbohydrate	52 g
Sugars	2 g
Dietary fibre	6 g
Sodium	603 mg

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Pine nut pesto pasta